Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan slow cooker mushroom and spinach soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
By Georgina Kiely - Digital food editor. This warming Danish-style yellow split pea soup is loaded with vegetables and nutrients. If you think risotto is difficult to make, give our low-calorie slow cooker mushroom version a go.
Vegan Slow Cooker Mushroom and Spinach Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Vegan Slow Cooker Mushroom and Spinach Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have vegan slow cooker mushroom and spinach soup using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Get 1 onion, chopped
- Take 4 cloves garlic, finely diced
- Make ready 2 cms fresh ginger, finely diced
- Get 2 Tbsp coconut oil
- Prepare 4 cups sliced mushrooms (Go for variety. Brown, Button, Shitake)
- Take 2 Tbsp Soy Sauce
- Prepare 2 zucchini, chopped
- Take 1 tsp dried parsely
- Make ready 1 tsp dried thyme
- Make ready 1.4 litres water
- Get 1 can coconut milk
- Make ready 4 Tbsp coconut yogurt
- Prepare 1 bunch spinach, finely shredded (1 cup)
- Prepare Salt and pepper
- Take to taste Coconut yogurt
Add the onion, garlic, broth, sherry, porcini mushrooms, pepper. So creamy and comforting with coconut milk. Vegan, gluten-free, paleo, and all-around allergy-friendly. I've replaced the butter, milk, and cream you'll find in many pumpkin soup recipes with coconut milk and coconut oil.
Instructions to make Vegan Slow Cooker Mushroom and Spinach Soup:
- Add onion, garlic, ginger and coconut oil to slow cooker on high and allow to soften.
- Add sliced mushrooms and add soy sauce and herbs and mix.
- Add zucchini and water, mix and turn down to low.
- Allow to cook slowly through day on low.
- Allow to cool slightly and stir through coconut milk and yogurt.
- Blend about 1/4 of soup and return to thicken soup slightly.
- Add spinach and season to taste. Return to heat til spinach is cooked/softened (about 5-10 min)
- Serve with yogurt drizzled on top with crusty bread of choice.
These ingredients give the soup its richness and. The Vegan Slow Cooker shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!). Author and slow cooker expert Kathy Hester. The Recipe: Slow Cooker Creamy Wild Rice Soup with Butter Roasted Mushrooms. The Recipe: Lentil Soup with Coconut, Spinach, and Lime.
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